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Easy Pumpkin Soup Recipe
Rita's Easy Pumpkin Soup Recipe
For those of you more ambitious, you can always substitute fresh pureed pumpkin or squash, about 2 cups for the canned pumpkin.
4 cups chicken broth
15 oz canned pumpkin
1-2 teaspoons curry powder
Pinch of thyme (optional but good)
Onion powder or enough minced onion to taste
If using minced onion, sauté that in a bit of butter. Then add everything else. If using onion powder, start with a half teaspoon or so and just put everything in a pan and bring to a boil.
Season to taste with salt and pepper and more curry powder if you want. Serves 6.
A wonderful Pumpkin Soup Recipe
©2006-2010 Rita Heikenfeld and AboutEating.com
